The Wine Reference🍷 SupportPalomino grape
Palomino is a white grape known for almond, apple, saline. Its best-known homes are Jerez.
Origin and history
An Andalusian grape, grown around Jerez since at least the Middle Ages; legend links its name to a 13th-century knight, Fernán Yáñez Palomino.
Where it grows
Jerez, Sanlúcar de Barrameda and El Puerto de Santa María in Andalucía; also Galicia, the Canary Islands (as Listán Blanco), South Africa and Australia.
Structure
Medium to full body, low acidity and dry; neutral grapes that become fino, manzanilla, amontillado and oloroso sherry.
Aromas, young and aged
Fino/manzanilla: almond, apple, saline and bread dough. With age (amontillado/oloroso): walnut, toffee, orange peel and spice.
Ageing
Fino and manzanilla are best fresh after bottling; long-aged amontillado and oloroso can last decades.
Also known as
Palomino Fino, Listán Blanco (Canary Islands).
Good to know
Grown on Jerez's white albariza chalk soils, it is the grape behind nearly all dry sherry, aged in the solera system under flor.
Wine regions for Palomino
Palomino wines to try
Real bottles from The Wine Library.
González Byass Tío Pepe Fino
Jerez · Jerez-Xérès-Sherry · Palomino
Bone-dry and tangy: green apple, almond and salty, yeasty notes.
Food: Olives, jamón, salted almonds
Bodegas Hidalgo La Gitana Manzanilla
Manzanilla-Sanlúcar de Barrameda · Palomino
Bone-dry Manzanilla: saline, almond and fresh bread.
Food: Olives, jamón, prawns
Bodegas Hidalgo Alameda Cream
Jerez-Xérès-Sherry · Jerez · Palomino, Pedro Ximénez
Sweet cream sherry: nuts, raisin and caramel.
Food: Desserts, cheese
Lustau 125 Aniversario Manzanilla Pasada Papirusa
Manzanilla-Sanlúcar de Barrameda · Palomino
Aged Manzanilla pasada: nutty, saline and deep.
Food: Jamón, almonds
Delgado Zuleta La Goya Manzanilla
Manzanilla-Sanlúcar de Barrameda · Palomino
Classic Sanlúcar Manzanilla: tangy, saline and fresh.
Food: Fried fish, olives
Similar white grapes
Explore all grapes in the interactive guide
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